Whew! What a wild and amazing last few days it’s been. Having the opportunity to be on the Today Show has never been on my radar screen, so to be able to have 30 minute segment on the show was completely unbelievable. I totally understand what folks mean when they say they feel like they are living someone else’s life. I kept thinking, “They do know who I am, right?”
We flew up on Friday and got to experience the city a bit before we had our run-through Saturday night. Then early Sunday morning (really early for us central-time non-morning folks) we were off to the show. Here’s a few fun, behind-the-scenes shots from the trip…
I was tickled to see okra at Chelsea Market – amongst a LOT of other amazing things!
The run-through Saturday night. There were lots of folks behind the scenes that made it look so easy for me.
If you watched, this is Bobby McGrath that played during the show – very talented and super nice guy!
Here’s what it looks like from the other side looking toward the cameras.
The crew had stuff looking so nice!
Apparently they liked the brunch! It was gone in no time.
See! I told you! Those New York folks liked my Shrimp and Grits.
Dylan was just as sweet as she could be. It was so fun cooking with her.
This lady right here is nothing short of AMAZING. Deb is an awesome food stylist and made me look like a pro! I seriously couldn’t have done it without her.
Shana is the Today Show producer that did my segment – she’s from Chicago, but she’s so sweet I offered her honorary Southern residency. 🙂
A quick tour of the main studio…
The Orange Room – looks much bigger on TV.
The wall of signed celebrity photos. I was bummed they didn’t ask for mine.
The exposure to a national audience on such a huge scale has enabled us to add to our Southern Bite family in an amazing way. We just keep on setting places at this big ol’ table and nothing pleases me more. Now granted, just like the big ol’ family reunion where you HAVE to see cousin so-and-so, twice removed that no one really likes, you’re going to add a few apples to the bunch that are a little overripe. There were some rude comments on Facebook, some crazy tweets, and a few bad reviews of the book on Amazon (from folks who obviously haven’t read the book), but you know, we’re just not going to let those few bad apples ruin the bunch – cause trust me… y’all are good apples. It’s pretty easy actually, we just toss those apple out. Folks, here’s the deal… I never set out to do any of this. But apparently God has a plan for me, so I’m going to keep on this path. If He keeps opening doors, I’m going to keep walking through them. Not to mention there were only a few negative remarks in a sea of positive ones from sweet people just like you. 🙂 So, thank y’all for that. Seriously. It means more than you could ever know. Let’s be honest, y’all are the main reason folks take me seriously (which is funny – I never imagined folks would ever actually take me seriously). You folks that come back to the blog day after day and give me this amazing platform to be able to share my food with this world are the reason folks pay attention to me. Without y’all, I’d just be Stacey Little. With y’all… We are Southern Bite. Thanks, y’all. I love you for it!
This Vanilla Wafer Cake has been around forever. I’m not sure where it originated, but this is my family’s version of the classic baked good. It’s a dense, moist, sweet cake that will really surprise you at how good it is. Y’all enjoy! 
Recipe Card
Vanilla Wafer Cake
Ingredients
- 1 cup butter, room temperature
- 2 cups sugar
- 1 11-ounce package vanilla wafers, crushed
- 6 eggs
- 1/2 cup milk
- 1 tablespoon vanilla
- 2 (6-ounce packages) frozen coconut, thawed
- 2 cups chopped pecans
Instructions
- Preheat the oven to 325°F. Grease and flour a 10 to 12 cup Bundt pan. In a large bowl, cream the butter and sugar together with a hand mixer (or in a stand mixer). Add 1 egg at a time, beating well after each addition. Add the crushed vanilla wafers and milk and mix well. Add the coconut, vanilla, and pecans and mix well. Pour the batter into the prepared Bundt pan and bake for 1 hour and 25 minutes to 1 hour and 35 minutes or until a toothpick inserted into the center comes out clean.
Hi Stacey!! SOOO happy for you and your family!! The Today Show is a huge achievement!! Which, all of us who have followed you for yrs would say…it’s been a long time comin’ and, definitely well deserved!!!
Ok, now the cake…1st I must say, please overlook the way “my brain” work! I have MS so, needless to say, sometimes it can be hard work, to get it to work, right!
For that reason, when I first saw (could be you using the word) the photo, I thought this would have apples in it!!! ANYWAY, that being said, what are your thoughts about adding apples? Would it “match up” w/the taste of the vanilla wafers? IF you think it would taste ok with vanilla wafers, would I need to adjust the cooking time or temp, etc for it to work?
I LOVE ALL your recipes!! Your stories (commentary), makes the recipes 100x better!! I’m an ole Southern lady from NC, I connect with your recipes and, your stories!! Keep the it all comin’! Your continued success is a FOR SURE thing!! Shoot for the moon because, you are a star!!!
Much love!!
Thanks, Cindy! This was back in 2014, but was an exciting experience! I’ve not ever added apples, but I think it sounds delicious. I can’t say for sure that it wouldn’t make it too heavy, since I haven’t tried it.
I tried a replacement for coconut (shredded carrots and raisins) made it like a carrot cake. I want to try bananas next time.
What an interesting idea! Glad you enjoyed it!
That’s so exciting that you was on the Today show. That’s such a big deal and I’m so proud of you! Thanks for sharing all the photos, looks like you have a wonderful experience. I love your blog and love your cookbook. I can’t believe anyone would say something negative about it. I hope you publish another book some day.
Happy Thanksgiving from Kentucky!
Thanks so much, Teresa! Happy Thanksgiving!!
I wish I could have seen you on the Today Show. I love your cookbook and have used it many times. I keep it with my cookbooks that are used the most. Come to Tennessee, I would enjoy meeting you.
That’s a treasured spot for a cookbook and I sure am appreciate to have made it there!! Thanks, Sandra!!
Stacey, you are so right about bad apples. Just throw them out. I can’t wait to try this cake. Sounds and looks delish. This southern gal loves coconut.
Sure hope you’ll enjoy it!!!
This looks so yummy and so unique–I have never even heard of this kind of cake before–I will definitely give it a try. Congrats on getting to do some hobnobbing with all the big wigs–I would have just peed myself from stage fright. Just remember us little folks when you become a supernova 🙂
Ha! Thanks so much, Alicia. It was a fun experience.
If I use a food processor to crush the vanilla wafers, will that make them too fine? I love your recipes and have collected so many of them. I will be purchasing your cookbook from Amazon with the next order I place.
I like them to have a little more texture. Just try not to pulse them too fine. I can’t thank you enough for the support. I sure hope you’ll love the book. There’s so much love in there.
Can this be frozen?
Yep! It freezes really well.
Wow that cake sounds awesome! I thought I knew every southern type cake there was, this is a new one for me and I can’t wait to make it!!I’m new to your blog, and must say glad I found you! So many inviting things!
Welcome! Hope you find lots you enjoy!!
Where do you get frozen coconut?
In the freezer section of your grocery store. Most of the time it’s right next to the frozen fruit.
I’m not familiar with “frozen coconut “… Could that be a typo? Is it just shredded coconut?
Thank you!
No, it’s not a typo. It’s frozen shredded coconut.
Is there something I could substitute for the coconut? My family doesn’t like it ☹️
First let me say I love all of your recipes. Yum!
I didn’t think Vanilla Wafers were made any more. These are the small, round, Nabisco vanilla wafers? My friend called them when they quit making them she loved them so much. Am I wrong?
Thanks.
Oh, yes! They do still make them. There’s a name brand that’s Nilla Wafers.
Thank you so much for the recipe.. My late Mother in law use to make this when we visit her.. Its so moist just delicious.I am having this cake this weekend.have a Blessed day
Thanks, Barbara! I hope y’all enjoy it!
My Grandmother got this recipe from The Lila McCloud Show on tv when i was a kid.. Years ago.
I have never heard of a Vanilla Wafer Cake, but it looks so good, that I am trying it next week. I can just imagine how good it is.
If I wanted to make cupcakes or muffins with this recipe, how would I do it?
The only thing you’d need to do it just adjust the cooking time. I’ve not done it that way so I can’t suggest times. I’d just have to test it to see when it’s done. 🙂 Hope that helps.
Stacey,
I can’t wait to try this cake, but most of my family doesn’t eat nuts. Can I leave them out and the cake be OK?
Also, my mother made a pound cake with frozen coconut and I have searched her recipe boxes and can’t find it. I have looked online and can’t find one using the frozen coconut. Do you happen to have one?
Thanks!
Shirley
I think it would be okay to leave the nuts out. Are you talking about the frozen packages of shredded coconut?
So proud of you Stacey, you deserve all the attention you are getting. Keep up the good work !!
Thanks so much, Sandra! I’m blessed far more than I deserve!
I made the shrimp and cheese grits today for my parents and daughter. They were delicious and everybody went back for seconds. You can always tell when something is good when they ask for another serving. I saw you on The Today Show Sunday morning and couldn’t wait to look at your website. I definitely will be buying your cookbook. Don’t worry about the negative comments. Just know that you have plenty of people supporting you and enjoying your delicious recipes. Keep up the good job! We here in South Carolina adore you.
Thanks SO much, Pamela! I’m so happy everyone enjoyed the recipe!
Loved you on the Today Show. We had a Ladies Luncheon at my church two Saturdays before the show. I told everyone about your book, they could purchase it at Blessings and to be sure and watch you on the Today Show. Mrs. Annette and her husband went to Blessings the following week and bought the book. I don’t think she heard me when I made the announcement about the show. There were watching the Today Show Sunday morning. Mr. Ricky asked Mrs. Annette what was the name of the cookbook she bought the day before. She told him and he said “Get in here, that young man is on TV”. I am so excited for you and the success you are having.
What a funny story! Thanks so much Ms. Deb!
I saw you for the first time on the Today show, Stacey. I thought you did a wonderful job representing Southern cooks with your great recipes and gentile Southern charm! I, too, loved your bright colorful shirt! Keep cooking and sharing our treasured recipes and thank you for your positive comments and attitude. I look forward to watching your continued success!
Dianne, thank you so much for the support and kind words!
Congratulations Stacey — that is awesome! 🙂
I received your cookbook last week, and love all the recipes!
Wonderful! I’m so glad you like it, Joanne!
you just keep a-doin’ what you been doin’ – don’t let the haters get you down 🙂
Thanks, Emily! I’m a-tryin’!!!
I caught the Today show and it was great as are your recipes and philosophy on life. I also like the pop of spring colors on your shirts. Have a wonderful spring !
Thanks, Nana! I have gotten so many compliments on my shirt. I’m glad I picked that one! LOL!
You did a great job on Today…….very professional, sweet, sincere, real, natural, and laid back!!!! Congrats! The recipe looks great. Thanks for sharing.
Thanks, Mimi! I’m glad I appeared that way, I certainly didn’t necessarily feel like that. 🙂
Just wanted to Congratulate you on being invited to be on the today show. I’m. enjoying you on Facebook and wish you much success.
Thanks, Shirley! It certainly was an honor.
Hey Friend!
I love your attitude in the face of “bad apples.” In my experience the bad apples are usually unhappy people that, for some reason, think it will make them feel better about themselves and their own lives if they pick apart someone else. How sad their lives must be. I always stop and pray for them – pray they find Jesus and the joy and peace only He can bring.
As for you… you rock! You just keep walking through every door God opens for you. Follow HIS plan for your life and keep making other lives brighter by letting His light shine through you. I’m honored to call you friend. You are a blessing, and God blesses those who bless others. He is doing great things in and through your life because you keep saying “yes” and because you continue to honor Him. You da man!
Sweetest Blessings,
LeAnn
Thanks, LeAnn! You certainly are a blessing to me!
I happen to love your book! So many great recipes. Being a northerner married to a southern man, you’ve made me look good.
Now, on to this yummy recipe. I’ve never seen frozen coconut. Where do I find that?
Thanks, Kathy! The frozen coconut can usually be found in the grocery store next to the frozen fruit – usually around the frozen pie crusts.
This looks good but I don’t have a bundt pan. Can I bake it in another size pan? If so, for how long? Saw you on Today and liked you on Facebook. Thanks
This will work well in any tube pan or even two loaf pans, you’ll just have to adjust the cooking time accordingly.
That cake looks delicious, can’t wait to try it!!! Congrats on your TV premiere on The Today Show, I know this is only the beginning of many more to come. You are a natural in front of the camera.
Don’t let the toxic haters get to you, they aren’t worth your time or energy..
Sending you best wishes from one Southern gal in Southern California !!!!
Thanks, Kathy! I’ll try my best!
Hi Stacey! I didn’t get to watch you on The Today Show but I’m certain it was wonderful. Ignore the negative and accentuate the positive!
Love your site and really loved meeting your beautiful wife {I’m sooo making that Peppery Ranch Cheese Ball} You guys are a lovely couple. Keep the great stories AND the great recipes coming!
P.S.We LOVE your cookbook here in KY!
Isn’t she a sweetheart?? Thanks, Patty!
I just knew one day you would be a celebrity!!! Every dish I have ever made comes out perfect. from using your recipes. We all watched the Today Show and I was so proud to see you on it. I just knew that one day you would be nationally known just like we know you on The Southern Bite blog. Don’t the haters just wish they were half as successful as you are. As the old saying goes, “keep on keeping on.” Good job Stacey. I always knew one day you would be nationally known.!!!!!
Thanks, Elizabeth! I sure do appreciate the love and support!
Stacey, you were great on The Today Show. Enjoyed seeing you so much, you represented Alabama so well.
As a Loxley resident I was very, very proud. Keep up the good work and I have got to get to the bookstore and get your book asap. Again, congratulations on a job well done!! Keep the e-mails coming!
Ann, thanks so much! I sure do appreciate you tuning in! So glad you liked the segment.
Stacey, I know you are going to think I am stupid, but, what is frozen coconut? I always just buy the bags of coconut & use that. Sorry….have been raised in old fashion southern homes. GOOD job on Today show….proud of you.
HI Scarlet! No, I don’t think you’;re stupid! You can usually find frozen coconut in the freezer section of your grocery store next to the frozen fruit.
I’m just curious, why does it have to be frozen coconut? Thanks! This recipe is saved!
Audrey – I find that the frozen coconut has a different texture than the shelf stable stuff.
Hello Stacey, Dying to try this! Do you know how it would turn out using the bagged coconut? Would the measurement need adjusting? Thank you
The measurement should be the same. Enjoy!
It was a great surprise to see you on the Today Show! I served on The Grand Jury with you, and really enjoyed that time with all of you. I have ordered your cookbook and can’t wait to get it. It is great to see that you and your family are doing so well.
Very Blessed,
Tanya
Hi Tanya! Thanks so much! I sure do appreciate your support!
I’m happy that you got to show off our Southern food to a wide audience. I’m a NW Alabama cook. I’ve heard so much about Chelsea Market, I was surprised how less than fresh that okra looked.
Thanks, Margaret! No, it wasn’t all that fresh, but I was surprised to see it there anyway. 🙂
I have been making a very similar vanilla wafer cake for about 30 years. I got the recipe from my husbands godmother. Its a wonderful cake, I wish I made it more often, but I usually reserve it for guest. I’m sure the Today show was an experience never to forget. Congrats.
Thanks, Jan! It’s true, I will never forget it!
Thanks for sharing your wonderful experience with us. I tend to think some folks are just awfully unhappy and live and love to try to make others as miserable and unhappy as themselves. Glad we can be much bigger/better than them. Love this cake too.
It’s sad but true. Thanks, Susan!
This recipe looks yummy! I loved the Today show segment, thought it looked super fun. As for the haters and negative people, I like your adage, you just throw out those bad apples and pay them no mind. Now come to Texas for a book signing so I can meet ya! Have a great day! 🙂
I would love to get out that way! We’ll just have to see what we can do. Thanks for the support, Amanda!
The cake looks delicious! I will be giving it a try very soon.
LOVE all the pictures from the TODAY show. What an amazing experience! I am so excited for you.
Don’t worry about those bad apples on Amazon. It is just people that are jealous of your success. There are always going to be haters. You just can’t let them get you down!
Thanks, Stephanie! You are so right! Thanks for the support! Now when do I get to meet you?!?!
I have always wanted to make this cake, but I hate coconut. Can I substitute anything else?
Sherry, I’m just not sure. The large amount of coconut really contributes to the texture and bulk of the cake.
I make this cake quite a lot. I found the recipe in my church cookbook when I was very young. But it calls for regular coconut, not frozen. Everyone loves it.
Could you shred up a apple in the coconuts place or drained pineapple??